Peel the onions, chop them up, boil till tender with a little salt,
strain them; place them in a saucepan with the liquor, the flour and
dripping mixed to a paste, the pepper and salt; stir well till the sauce
is quite thick.
Piquant or Sharp Sauce.
½ gill vinegar, ½ pint white stock or pot-liquor, 1 oz. dripping, ¾ oz.
flour, 1 shalot, 1 gherkin. Pepper and salt.
Melt the dripping in a stew-pan, add the vegetables cut up small, and
fry them brown, then add the vinegar and boil. Stir in the flour and
stock and cook 3 minutes after it boils. Add the seasoning, strain and
serve.
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